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Kaikari Rotti, Vegetable Rotti Recipe

by | Oct 9, 2018 | 4 comments

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Recipe for vegetable rotti made with whole wheat flour (atta) , vegetables and spices. Recipe with step by step pictures. காய்கறி ரொட்டி

My maid makes these amazing kaikari rotti. Its crispy and loaded with spices. Generally carrots, onions and herbs are used. But to mix things up, one can add spinach too. A little dill also adds a nice flavour to the rotti. Its very filling and very delicious. I love the corners of the rotti that crisp up so well.

Here is the video of how to make kai kari rotti

Here is how to make kai kari rotti
Take a big bowl and add in the finely chopped vegetables, atta flour and the rest of the ingredients except water. Make sure to really finely chop the ingredients. Otherwise the dough will break while rolling. Mix well.
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Add a few tablespoon of water at a time and mix the flour mixture well until a firm dough is formed. The moisture from the curd and the vegetables will make the dough wet. So add few tablespoons of water at a time. The dough should be really firm. Otherwise, it will become very difficult to roll the dough.
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Take a golf ball size of dough and form a smooth ball.
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Dust the dough ball generously in flour. Start rolling the dough gently.
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Dust the dough round in flour while rolling. This is a slightly sticky dough. So roll gently to avoid the dough from tearing.
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Spread the dough to a 4-5 inch circle. Repeat with the remaining dough. Set aside on a big plate. Heat a griddle and sprinkle oil on the griddle. Place the rolled dough on the griddle.
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Flip over and cook for a minute more. Apply oil on the roti so it browns well. Cook till its golden and brown spots appear all over the roti on both the sides. Flip over and cook for a minute more.
Note: I like to use a pastry brush to spread oil on the rotti. It helps in evenly spreading the oil.
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Cook till its golden and brown spots appear all over the roti on both the sides.
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Vegetable rotti is ready!!!
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Serve hot. Serve the rotti with butter and plain yogurt / curd.
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Print
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Kaikari Rotti, Vegetable Rotti Recipe

Recipe for vegetable rotti made with whole wheat flour (atta) , vegetables and spices. Recipe with step by step pictures.

  • Total Time: 45 mins
  • Yield: 15 1x

Ingredients

Scale
  • 1/3 cup carrot, shredded
  • 1/4 cup onion, finely chopped
  • 2 sprigs curry leaves, finely chopped
  • 2 green chillies, finely chopped
  • 2 sprigs coriander leaves, finely chopped
  • 3 cloves garlic, crushed in a mortar and pestle
  • 1/2 inch piece ginger, crushed in a mortar and pestle
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon black pepper powder
  • 3/4 teaspoon salt
  • 1 pinch of asafoetida (hing / perungayam)
  • 1/4 cup curd (plain yogurt)
  • 1/4 cup fresh shredded coconut
  • 2 cups atta (whole wheat flour)
  • 2 tablespoon ghee
  • Water to make dough
  • Peanut oil for making rottis

Instructions

  1. Take a big bowl and add in the atta flour (Indian style whole wheat flour) and ghee. Mix well. Add in the rest of the ingredients except water. Make sure to really finely chop the ingredients. Otherwise the dough will break while rolling. Mix well.
  2. Add few tablespoon of water at a time and mix the flour mixture well until a firm dough is formed.
  3. Take a golf ball size of dough and form a smooth ball.
  4. Dust the dough ball generously in flour. Start rolling the dough gently.
  5. Spread the dough to a 4-5 inch circle. Repeat with the remaining dough. Set aside on a big plate.
  6. Heat a griddle and sprinkle oil on the griddle. Place the rolled dough on the griddle. Sprinkle oil to the top of the roti and cook for a minute.
  7. Flip over and cook for a minute more. Cook till its golden and brown spots appear all over the roti on both the sides.
  8. Vegetable rotti is ready!!!
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Main
  • Cuisine: Tamilnadu

Keywords: kai kari rotti

4 Comments

  1. Shobie Peers

    I made it for the first time and it took me 1.5h but it was totally worth it. I swapped out the coconut for cauliflower but it still got the thumbs up from the family. Will make more next time to freeze. Thank you!

    Reply
    • Suguna Vinodh

      Thank you so much. Glad your hard work was well appreciated.

      Reply
  2. Sharmela

    Love your recipes, Suguna. I turn to your blog for Tamizh recipes – especially when I’m wondering what to make on Saturdays when I have some time to try out new things. 😊
    Keep up the good work.
    Warm regards
    Sharmela






    Reply

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